
Rich & Creamy Coconut Curry with Roasted Broccoli
over Mango Chutney Rice
630 cals
20 mins
Description
This piping hot bowl of creamy curry is perfect for winter evenings. You’ll make a simple aromatic base from scratch by sautéing garlic in our peppery Punjab Pleasures spice blend, gently sweet with coriander, fennel and fenugreek. Then you’ll build volume with freshly diced tomatoes and creamy coconut milk. Fruit up a fluffy side of white rice with mango chutney, and top off each warming portion with roasted broccoli fresh from the oven. Your edgy veggie dinner is served!
Ingredients
for 2 servings
(Double for 4 portions)
15ml Minced garlic
300g Broccoli florets
1 Bunch of cilantro
2 Tomatoes
165ml Coconut milk
45g Mango chutney
160g White rice
15ml Tomato paste
24g Punjab Pleasures spices (coriander, black pepper, cumin, fennel, fenugreek, garlic, ginger, paprika, turmeric, sea salt, brown sugar)
Nutrition
Total fat | 51g |
Saturated Fat | 11g |
Sodium | 1430mg |
Total carbs | 101g |
Sugar | 21g |
Protein | 13g |
Fibres | 7g |
Recipe Instructions



